Wait until the last minute to float the tiny meringues in the lemon mixture.

Recipe by Cooking Light April 1995


Recipe Summary

10 servings


Ingredient Checklist


Instructions Checklist
  • Cover a baking sheet with parchment paper; secure with masking tape, and set aside.

  • Beat egg whites (at room temperature) and salt in a bowl at high speed of a mixer until foamy. Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form (do not underbeat). Add vanilla, and beat until blended. Spoon meringue into a pastry bag fitted with a large star tip. Pipe into 60 portions onto prepared baking sheet, forming pointed mounds 1 inch wide and 1 inch high.

  • Bake at 200° for 1 hour or until dry. Turn oven off, and let meringues cool in closed oven at least 12 hours. Carefully remove meringues from paper.

  • Combine 2/3 cup sugar, cornstarch, and lemon rind in a saucepan; stir well. Gradually add water and lemon juice; stir with a wire whisk until blended. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Gradually stir one-fourth of hot lemon mixture into egg yolk; add to remaining lemon mixture, stirring constantly. Cook over medium heat 1 minute or until thickened, stirring constantly. Pour lemon custard into a bowl; place plastic wrap on surface, and chill.

  • Spoon 2 tablespoons lemon custard onto each of 10 dessert plates, and top each with 6 meringues. Arrange 2 tablespoons raspberries and 2 tablespoons blueberries on each plate. Garnish with currants and edible flowers, if desired.

  • Note: You can store baked meringues in an airtight container for up to 2 days.

Nutrition Facts

124 calories; calories from fat 5%; fat 0.7g; saturated fat 0.2g; mono fat 0.2g; poly fat 0.2g; protein 1.6g; carbohydrates 29.2g; fiber 2g; cholesterol 22mg; iron 0.2mg; sodium 48mg; calcium 9mg.